For a recipe I thought would be complicated, it was a cinch to make. The longest prep is waiting for the potatoes to be tender enough to mash, but after that it took me less than 15 minutes to prepare.
It’s a light but filling dish. It’s also easy on the mouth, and since losing yet another tooth, having a crappy root canal, and still having a broken molar in the back with a loose chunk in it, I was surprised I was able to eat something that actually had nuts in it. This is the most solid food I've had other than mac and cheese, overcooked vegetables, instant grits, soup and smoothies in 2 months. It's pretty insane.
Fish
6 Tilapia fillets (the thin ones you get at the store, not the 6 oz. Fillets)
Topping Part 1
2 sweet potatoes, peeled and cooked
Juice of 1/2 a lemon
4 teaspoons fresh orange juice (optional)
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced ginger
Topping Part II
3 graham crackers, mashed to almost a powder
3/4 c. pecans, mashed to almost a powder
3 TBS butter
1/4 tsp of salt (optional)
Sauce:
5 tablespoons heavy or normal whipping cream
1 tablespoon pure vanilla extract
2 tablespoons fish stock, crab or shrimp stock, or water
Pinch of seafood seasoning or Creole seasoning
1) Boil, steam, or bake the sweet potatoes (I boiled them for about 30-40 minutes, though steaming would probably be better).
2) When done, mash the sweet potatoes, juices, butter, salt and ginger together and set aside.
3) Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture, then generously sprinkle the pecan mixture over the sweet potato topping.
4) Fry them in a skillet with a little bit of olive oil, about 2-3 minutes on each side on medium heat (when you flip them, fry the potato/nut topping a little longer) or until flaky.
